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Keto Laksa with Homemade Thai Curry Paste – vegetarian recipe
Stav Kogan

Keto Laksa with Homemade Thai Curry Paste

Dive into a bowl of pure comfort with this Keto Laksa! This tangy, spicy soup, a gem from Malaysian and Singaporean cuisine, is reimagined for a low-carb lifestyle, featuring a vibrant, homemade Thai Curry Paste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 383
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 g / 1.06 oz) virgin coconut oil or other healthy cooking fat
  • 1 small (70 g / 2.47 oz) yellow onion, diced
  • 2 cloves garlic, minced
  • 1.3 pounds (600 g / 21.2 oz) skinless chicken thighs, sliced
  • 1/2 cup (120 g / 4.2 oz) Thai Curry Paste
  • 3 cups (720 ml) chicken stock or vegetable stock
  • 2 cups (480 ml) full-fat coconut milk
  • 2 cups (100 g / 3.5 oz) wild Asian mushrooms such as shiitake, sliced
  • 2 tablespoons (30 ml / 1 fl oz) fish sauce
  • 2 tablespoons (30 ml / 1 fl oz) fresh lime juice
  • 2 medium (400 g / 14.1 oz) zucchini or daikon radish, spiralized
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • For a seafood variation, swap the chicken with raw shrimp. Add them during the last 2 to 3 minutes of cooking to prevent them from overcooking.
  • To store, let the soup cool completely and refrigerate in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months, but omit the zucchini noodles as they don't freeze well.
  • For the creamiest soup, use full-fat, unsweetened coconut milk from a can. Shake the can well before opening to combine the cream and water.
  • Customize your toppings! Add a squeeze of fresh lime, bean sprouts, a hard-boiled egg, or a drizzle of chili oil for extra flavor and texture.

Method
 

  1. Heat the coconut oil in a large, heavy-based saucepan over medium-high heat.
  2. Add the diced onion and cook for 5 to 8 minutes, until lightly browned.
  3. Stir in the minced garlic and cook for one minute until fragrant.
  4. Add the sliced chicken and Thai Curry Paste, stirring to coat the chicken.
  5. Cook for about 3 minutes.
  6. Pour in the chicken stock and coconut milk.
  7. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.
  8. Add the sliced mushrooms to the pot and continue to simmer for another 5 minutes.
  9. Stir in the fish sauce, fresh lime juice, and spiralized zucchini noodles.
  10. Cook for 2 to 4 minutes, just until the noodles are tender-crisp.
  11. Remove the saucepan from the heat.
  12. Season to taste with salt and pepper.
  13. Serve hot, garnished with fresh cilantro.
  14. Don't overcook the zucchini noodles!
  15. Cook them for just 2-4 minutes so they remain tender-crisp and don't become mushy.

Nutrition

Calories: 383kcalCarbohydrates: 10.6gProtein: 25.4gFat: 28g

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